Tag

two peas and their pod

friday five: links we love.

You guys. It’s been a long week. We’re being lazy today and sharing five links to stuff we may do (or may not do) this weekend. Can’t call it.

1 How amazing do these grilled peach + pesto quesadillas look? They will be made this weekend. 100%.

The Glitter Life Grilled Peach

2. J is working on a gallery wall in she and J’s bedroom and bought this piece to kick off the project. Stay tuned for before and after photos!

The Glitter Life Mount

3. We may not be going back to school, but who doesn’t love new office supplies!? These Rifle Paper Co. notebooks are everything.

The Glitter Life Rifle Paper

4. With fall approaching, it’s time to get organized. Check out BuzzFeed’s tips for a clean and neat closet and make room for new stuff! YAY

The Glitter Life Closet

5. Treat yourself. You deserve an entire cookie skillet this weekend, girlfriend.

The Glitter Life Cookie

 

 

 

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recipe: pesto artichoke grilled cheese.

Mmmmonday. Need a quick and easy idea for dinner tonight? Upgrade your usual grilled cheese sandwich to this summer-y pesto, artichoke and havarti version by Two Peas and Their Pod, one of our fave food blogs. Use prepared pesto if you don’t feel like making your own Spinach Basil Pesto. This is just as easy as the classic you loved growing up but wayyyy more sophisticated and flavorful.

The Glitter Life Pesto Artichoke Sandwich

 

Pesto, Artichoke and Havarti Grilled Cheese by Two Peas and Their Pod

What You Need:

  • 2 tablespoons butter, softened
  • 4 slices whole-grain bread (such as Eureka! Organic Bread)
  • 4 tablespoons Spinach Basil Pesto or prepared pesto
  • 4 slices Arla Dofino® Creamy Havarti (or 4 ounces, grated)
  • 2/3 cup sliced artichoke hearts (from jar or can, drained)
  • Sea salt, for sprinkling on sandwich

What You Do:

  • Butter the outsides of the bread. Spread the insides of the bread slices evenly with pesto. Put a slice of Havarti on the bottom piece of bread, add artichoke hearts, and top with another slice of Havarti. Place the other piece of bread on top, creating a sandwich.
  • Heat a large skillet or griddle pan over medium-low heat and place the sandwiches butter side down. Cook for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Remove from heat and sprinkle with sea salt. Cut sandwiches in half and serve immediately.
The Glitter Life Pesto Artichoke Sandwich
mmmmmmmmmmmm, enjoy!
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black bean + pomegranate + avocado salsa.

This festive salsa courtesy of Two Peas and Their Pod is just as pretty as it is good for you. Bummer alert: it’s best eaten the day it’s made.

Black Bean + Pomegranate + Avocado Salsa
recipe + photo courtesy of Two Peas And Their Pod.

Black Bean + Pomegranate + Avocado Salsa

What You Need:

  • 1 15 oz can black beans, rinsed and drained
  • 2 cups pomegranate arils (that’s a fancy word for SEEDS)
  • 1 small jalapeño, minced, seeds removed
  • 1/4 cup red onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 large avocado, diced
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • Tortilla chips, for serving (we swear by Baked Tostitos Scoops)

What You Do:

  • In a medium bowl, combine black beans, pomegranate arils, jalapeño, onion, cilantro, avocado, lime juice, salt, and pepper.
  • Gently stir.
  • Serve with tortilla chips.

 

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poolside picnic (featuring cucumber honeydew salad).

One of our favorite things to do this time of year is pack a picnic that’s easy to eat poolside. We make a few different sandwich fillings (including our favorite egg salad recipe) and whipped up a few sides. Here’s what L threw together for the Fourth of July:

The Glitter Life Egg Salad
we both love a classic egg salad sandwich.
The Glitter Life Cucumber Honeydew Salad
cucumber honeydew salad with feta. (recipe follows)
The Glitter Life Watermelon
no summer picnic is complete without a watermelon.
The Glitter Life
baby joe takes a sandwich break.

Honeydew Cucumber Salad adapted from Two Peas and Their Pod

What You Need:

  • juice of half a lemon
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 medium honeydew melon, seeded and cut in bite-size cubes (about 5 cups)
  • 1 cucumber, chopped
  • 1/3 cup finely chopped red onion
  • 1 cup crumbled reduced-fat feta cheese

What You Do:

  • Whisk lemon juice, olive oil, honey, salt, and pepper in a small bowl until combined.
  • Combine honeydew melon, cucumber and onion in a large bowl. Toss to combine. Drizzle dressing over the salad and stir. Top with feta and serve.
  • Leftovers will definitely keep a few days in the fridge, but you will want to strain the remaining salad before serving.

Need more ideas for a poolside picnic? Check out these posts:

Friday Five: Super Bowl Edition (for some great slider recipes)

Recipe Round-Up: Memorial Day (for creative sandwich ideas)

Pimiento Cheese (for classic and classic-with-a-twist pimiento cheese recipes)

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peanut butter + jelly muffins.

I’m always looking for fun recipes to make with Joe Jr. I saw this recipe for Peanut Butter and Jelly Muffins on the cute blog Two Peas and Their Pod (we featured another of their recipes here). Saturday morning seemed like the perfect time for the two of us to do a little baking…and a little tasting.

The Glitter Life PB&J Muffins
peach preserves ooze from golden peanut-y goodness.

Peanut Butter & Jelly Muffins adapted from Two Peas and Their Pod

What You Need:

  • 1 2/3 cups Gold Medal all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup creamy peanut butter
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup of your favorite jelly, preserves or jam
  • Standard muffin tin (recipe yields 12 muffins)

What You Do:

  • Preheat the oven to 350 degrees F. Spray 12 muffin cups with nonstick cooking spray or line with paper cups.
  • Combine dry ingredients in a large mixing bowl. In a medium bowl, whisk together the milk, peanut butter, oil, egg, and vanilla.
  • Stir the wet ingredients into the dry ingredients and mix just until combined.
  • Scoop a heaping tablespoon of batter into each muffin cup. Spoon a heaping teaspoonful of jam on top of each cupful of batter. Then spoon about 2 tablespoons of batter over the jam.
  • Divide any remaining batter equally among the muffin cups.
  • Bake for 20 to 25 minutes, or until the muffins have risen in the middle and are firm to the touch. (Original recipe from The Recipe Girl Cookbook)
The Glitter Life PB&J Muffins
dry ingredients.
The Glitter Life PB&J Muffins
wet ingredients.
The Glitter Life PB&J Muffins
baking is better with farm fresh eggs.
The Glitter Life PB&J Muffins
stir wet ingredients into dry ingredients.
The Glitter Life PB&J Muffins
hey batter, batter…
The Glitter Life PB&J Muffins
place a teaspoon of jam/jelly on top of a heaping tablespoon of batter.
The Glitter Life PB&J Muffins
cool your muffins on a wire rack.

These muffins were tasty…but I learned something the first time I made them. The original recipe called for two tablespoons of batter on the bottom, but when I did that I ran out of batter for the tops of the muffins. The second time around I did a heaping tablespoon of batter, followed by a heaping teaspoon of preserves, followed by a heaping tablespoon of batter. I did have a little left over using that method, and I just divided it among the muffin cups. I made six muffins with peach preserves (my fave) and six with grape jelly (Joe’s choice).

Joe Jr and I had fun making these- his favorite part was licking the peanut butter spoon.

The Glitter Life PB&J Muffins
don’t panic, it’s just peanut butter.

Did you do any baking this weekend? Do you have a favorite Saturday morning baking ritual? Tweet us @glitter_blog_xo!

PS – We both had rather domestic weekends. In pics…

baking inspiration // shopping for patio furniture // saturday snap // experimenting // knockout roses // me and my mini-minnetonka-me
L: baking inspiration // shopping for patio furniture // saturday snap // experimenting // knockout roses // me and my mini-minnetonka-me
unwinding / / took romes to chastain park for a little exercise / / a few goodies from sephora / / GOOD MORNING / / starter m'guy andy cohens book 'most talkative' / / packing to MOVE.
J: unwinding / / took romes to chastain park for a little exercise / / a few goodies from sephora / / GOOD MORNING / / started m’guy andy cohens book ‘most talkative’ / / packing to MOVE
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edamame guacamole.

We mentioned this fantastic recipe for edamame guacamole on our Friday Five last week, and after making it we thought it deserved its own post. This might just replace hummus as our favorite appetizer.

Edamame Guacamole adapted from Two Peas and Their Pod

What You Need:

  • 1 cup shelled edamame (thawed, if frozen)
  • 1 1/2 avocados, peeled and diced
  • 1/4 onion, diced
  • 2 cloves garlic
  • juice from 2 limes
  • 1/4 cup cilantro, chopped
  • sea salt
  • pita chips or other veggies

How You Do It:

  • In the bowl of a food processor, pulse the edamame, avocado, onion, garlic, lime juice and cilantro until smooth. You may need to add a little water, a tablespoon at a time, if your guacamole is too paste-y. I used frozen edamame, and there was enough water clinging to the soybeans that I didn’t need to add any more.
  • Scoop into a serving dish and season with sea salt.
  • Serve with pita chips (Stacy’s Naked Pita Chips are our fave) or other veggies.
Shelled Edamame
run water over your frozen edamame to thaw it.
Onion + Garlic + Avocadao
fresh ingredients = fresh appetizer.
Food Processor
it’s okay to leave a few chunks in your guac for texture.
Edamame Guacamole
seriously healthy. seriously delicious.

This was a hit at my house. Baby Joe loves avocados, and we had fun shopping for them, peeling them, tasting them (just to make sure!), etc. The original recipe called for seeded and chopped jalapeno; I forgot to scoop one at the store, and I didn’t miss the heat. You could certainly add some though, if you like your guacamole spicy.

What’s your favorite healthy appetizer? Share it with us on Twitter or Instagram @glitter_blog_xo!

PS – Check out our pics from the weekend…the weather was GORGEOUS in Georgia, and we enjoyed every minute of it.

L:

Weekend Collage
homemade spinach scrambles for breakfast // baby joe is a super hero…who gardens // operation closet clean-out commences

J:

The Glitter Life Weekend Pics
SHORTS WEATHER / / Tory Burch fedora makes its lake debut / / romes enjoying the beautiful weather / / Essie purchase of the weekend: bachelorette bash / / fried goat cheese from ecco atlanta… / / golf at reynolds landing at lake oconee.

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